Louise Cox'S Carrot Cake
A moist, flavorful carrot cake enriched with pineapple, coconut, and nuts, perfect for celebrations or teatime gatherings, with a delightful blend of spices and textures.
Ingredients
Instructions
- Mix dry ingredients together and add salad oil, beaten eggs, grated carrots, crushed pineapple, orange rind, raisins, coconut, and nuts.
- Beat the mixture for 2 minutes at medium speed.
- Pour the batter into an oiled 15 x 11-inch pan.
- Bake at 350°F (175°C) for 1 hour.
- Cut the cake into two pieces and ice for a layer cake.
Tips & Substitutions
For a moister cake, consider adding an extra 1/2 cup of crushed pineapple or reducing the flour slightly. You can substitute the nuts with sunflower seeds for a nut-free version, or use applesauce instead of some of the oil for a lighter texture. If you prefer a spicier cake, try adding a pinch of nutmeg or ginger. This recipe can also be adapted into a layered cake, as mentioned in Carrot Cake(Easy).
Serving Suggestions
Serve the carrot cake with a dollop of cream cheese frosting for a rich flavor that complements the spices. Pair it with a cup of tea or coffee for a delightful afternoon treat. For a festive touch, consider garnishing with additional grated orange rind or a sprinkle of toasted coconut. This cake also pairs beautifully with Egg Pies(2 Deep Crust) for a unique dessert spread.
Storage & Reheating
Store leftover carrot cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, gently warm individual slices in the microwave for about 20-30 seconds or enjoy it cold. If iced, keep it in the fridge to maintain freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Louise Cox'S Carrot Cake contains roughly 704 calories, with 9g protein, 103g carbohydrates, and 14g fat. It is a good source of protein (17% of the Daily Value), vitamin C (17% of the Daily Value), and iron (16% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this carrot cake ahead of time?
Yes, you can bake the cake a day in advance. Allow it to cool completely before wrapping it tightly in plastic wrap or storing it in an airtight container. It will stay fresh and flavorful for a few days. Just frost it on the day you plan to serve it for the best texture.
What can I use instead of eggs in this recipe?
To replace the eggs, consider using a flaxseed meal or chia seed substitute. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. This will help bind the ingredients together while keeping the cake moist.
Is it possible to freeze this carrot cake?
Absolutely! You can freeze the unfrosted cake for up to three months. Wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. When you're ready to enjoy it, simply thaw it in the refrigerator overnight and frost it just before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).